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Wine Making & Grape Growing Forum > Wine Making > Special Interest Wines > jam and jelly wine....

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Old 10-13-2016, 11:03 AM   #21
winehomie
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Oct 2016
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I love deer meat, I usually make 50-60 lbs of jerky every year. I don't hunt myself anymore not psychically able to anymore, but my jerky is kinda local famous. I have 4-5 guys that bring me meat, I jerk it and split the jerky. works out great for me and them lol
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Old 10-20-2016, 09:57 AM   #22
Mismost
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Aug 2015
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Started my second batch of Jam&Jelly using the three gallons of frozen must from the first batch I had removed to get the SG into range.

So 3 gallons and I added water to 5 gallons, then had to added 3.5 pounds of sugar for an SG of 1.08. Pulled the bag of skins from my Bravado and added a cup of medium toast french oak, a teaspoon of tannin, and about a half a pound of rasions and currents I had laying around. Pitched the bag into the bucket with a package of 4x4 yeast....she is starting to simmer now.

Plan on adding the Peach and Vanilla flavoring to the first batch and bottle this week end.

 
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